Mexican beef salad

Sprinkle 150g lean beef rump steak (fat trimmed) with ½ tsp paprika and a pinch of chilli flakes. Pan-fry steak in a pan lightly sprayed with oil until cooked to your liking. Rest for 5 minutes and thickly slice. Combine ¼ cup canned red kidney beans (rinsed, drained), 50g corn kernels, 1 green shallot (thinly sliced), 50g cherry tomatoes (halved), 2 tbs fresh coriander and 25g rocket leaves in a bowl. Whisk 1 tsp lime juice, 1 tsp olive oil and ¼ long fresh red chilli (finely chopped) in a bowl. Add dressing and steak to salad and toss to combine. Serve.